[recipes/list-new: 10/14] Add labels for many timers in recipes
- From: Matthias Clasen <matthiasc src gnome org>
- To: commits-list gnome org
- Cc:
- Subject: [recipes/list-new: 10/14] Add labels for many timers in recipes
- Date: Sat, 25 Feb 2017 05:00:27 +0000 (UTC)
commit 84637c83a2fcba2fb3c4a0d722ea6208248df7f9
Author: Matthias Clasen <mclasen redhat com>
Date: Fri Feb 24 23:16:41 2017 -0500
Add labels for many timers in recipes
data/recipes.db | 48 ++++++++++++++++++++++++------------------------
1 files changed, 24 insertions(+), 24 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index efa5cb2..12d4c9b 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -2,21 +2,21 @@
Notes=It's easy to convert this soup in vegan or vegetarian by not adding the meat and cream.\nIt will lose
a bit of personality though.\n\nIf you're in a hurry, use a canned broil as base and add around 600 g of
chopped meat without bones, and follow the rest of instruccions. This way it will be ready in less than an
hour.\n\nIngredients may vary. In example lemon juice instead of vinegar and ground or powder pepper instead
of the peppercorns.
Name=Borscht
Author=sylvia
-Description=This is a traditional soup from East and Central Europe. There are an Ukranian/Russian and a
Polish version, but both a very similar so I put them together in a general recipe.
+Description=This is a traditional soup from East and Central Europe. There are an Ukrainian/Russian and a
Polish version, but both a very similar so I put them together in a general recipe.
Cuisine=European
Season=winter
Category=Soups
PrepTime=15 to 30 minutes
CookTime=More than an hour
Ingredients=1 tsp Peppers \n200 g Sour cream \n1 Oil \n1
Garlic \n1 Tomato paste \n1 Vinegar \n1 Bay leaf \n300 g
Carrot \n100 g Onion \n500 g Beetroot \n750 g Potato \n1
Green Cabbage \n1500 g Meat and bones
-Instructions=[image:0]Over an open flame or under a broiler, roast 1 carrot and half of the onion until
charred, about 3 minutes.\n\n[timer:00:08:00]Boil the bones in a large stockpot filled with water for 8
minutes, then drain and rinse thoroughly with cold water.\n\n[timer:02:00:00]Clean the stockpot, then return
the bones to the pot along with the charred carrot and half onion and the peppercorns. Add enough cold water
to cover the bones by at least 1″, about 4 quarts. Bring to a boil, then reduce the heat and simmer on
medium-low until the meat easily separates from the bone, about 2 hours. Be sure to skim any foam or fat that
accumulates on the surface. Add water to replace any that evaporates.\n\n[timer:00:45:00]As the bones simmer,
preheat the oven to [temperature:375F]. Place the beets in aluminum foil, drizzle with the olive oil, and
wrap tightly. Roast until easily pierced with a fork, 45-60 minutes. Remove from the oven, let cool, then
slip off the skins and cut
the beets into French fry-sized strips. Set aside.\n\n[image:0]When the bones are ready, strain the broth
and discard the vegetables and peppercorns, then return the broth to the stockpot. Set the meaty bones aside
to cool; once cool, pick apart the meat and set aside. Discard the bones or reserve for making
stock.\n\n[image:0]Coarsely chop the remaining half onion and grate the other carrot. In a skillet, warm the
butter on medium heat, then add the chopped onion and sauté until softened, about 5 minutes. Add the minced
garlic and tomato paste and sauté until aromatic, about 1 minute.\n\n[timer:00:10:00]Add the sautéed onion
and garlic paste to the broth, along with the beets, red wine vinegar, and grated carrot. Bring to a simmer
on medium heat, then add the shredded cabbage and cubed potatoes. Return to a simmer and cook for 10 more
minutes, skimming any excess fat from the surface, then stir in the meat, parsley, and lemon juice. Season
with salt and pepper to taste,
about 1/2 tsp. each.\n\n[image:0]Cover, remove from the heat, and allow to brew for 20 minutes. Serve with
a dollop of sour cream and fresh dill sprinkled on top. For a more flavorful soup, allow the soup to brew
overnight and reheat the next day.
+Instructions=[image:0]Over an open flame or under a broiler, roast 1 carrot and half of the onion until
charred, about 3 minutes.\n\n[timer:00:08:00,Boil bones]Boil the bones in a large stockpot filled with water
for 8 minutes, then drain and rinse thoroughly with cold water.\n\n[timer:02:00:00,Simmer]Clean the stockpot,
then return the bones to the pot along with the charred carrot and half onion and the peppercorns. Add enough
cold water to cover the bones by at least 1″, about 4 quarts. Bring to a boil, then reduce the heat and
simmer on medium-low until the meat easily separates from the bone, about 2 hours. Be sure to skim any foam
or fat that accumulates on the surface. Add water to replace any that evaporates.\n\n[timer:00:45:00,Bake
beets]As the bones simmer, preheat the oven to [temperature:375F]. Place the beets in aluminum foil, drizzle
with the olive oil, and wrap tightly. Roast until easily pierced with a fork, 45-60 minutes. Remove from the
oven, let cool, th
en slip off the skins and cut the beets into French fry-sized strips. Set aside.\n\n[image:0]When the bones
are ready, strain the broth and discard the vegetables and peppercorns, then return the broth to the
stockpot. Set the meaty bones aside to cool; once cool, pick apart the meat and set aside. Discard the bones
or reserve for making stock.\n\n[image:0]Coarsely chop the remaining half onion and grate the other carrot.
In a skillet, warm the butter on medium heat, then add the chopped onion and sauté until softened, about 5
minutes. Add the minced garlic and tomato paste and sauté until aromatic, about 1
minute.\n\n[timer:00:10:00,Cook]Add the sautéed onion and garlic paste to the broth, along with the beets,
red wine vinegar, and grated carrot. Bring to a simmer on medium heat, then add the shredded cabbage and
cubed potatoes. Return to a simmer and cook for 10 more minutes, skimming any excess fat from the surface,
then stir in the meat, parsley, and lemon juice. Sea
son with salt and pepper to taste, about 1/2 tsp. each.\n\n[image:0]Cover, remove from the heat, and allow
to brew for 20 minutes. Serve with a dollop of sour cream and fresh dill sprinkled on top. For a more
flavorful soup, allow the soup to brew overnight and reheat the next day.
Serves=8
-Spiciness=0
+Spiciness=15
Diets=2
DefaultImage=0
Images=images/borscht.jpg;
Created=2017-2-16 19:20:4
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:15:52
[R_Breakfast_Oats_Jar_by_adelia]
Name=Breakfast Oats Jar
@@ -86,14 +86,14 @@ Category=cake
PrepTime=20 minutes
CookTime=40 minutes
Ingredients=250 g Butter Dough\n350 g Flour Dough\n6 Egg
Dough\n200 g Sugar Dough\n1 pkg Vanilla sugar Dough\n½ pkg Baking powder
Dough\n2 tbsp Cocoa powder Dough\n2 glass Cherries, pitted Dough\n¾ l
Milk Toppings\n250 g Butter Toppings\n3 tbsp Sugar Toppings\n2 pkg Vanilla
pudding Toppings\n2 pkg Chocolate frosting Toppings
-Instructions=[image:1]Mix the butter until it is creamy. Add sugar and egg.\n\n[image:2]Mix the flour with
the baking powder and mix it in. Separate a third of the dough and add the cocoa powder to
it.\n\n[image:4]Spread the light dough on a buttered baking sheet. Put the dark dough on top.\n\n[image:4]Use
a fork to make a wavy pattern.\n\n[image:6]Spread the dried cherries on top of the
dough.\n\n[timer:00:30:00]Bake for 30 minutes at [temperature:200C].\n\n[image:7]Use the milk, sugar and
pudding to cook vanilla pudding and let it cool down while stirring it frequently. Slowly add spoonfuls of
the butter, which should be at room temperature.\n\n[image:8]Spread the butter cream on the cooled
cake.\n\n[image:9]Melt the chocolate frosting in a hot water bath and sprinkle it on top.
+Instructions=[image:1]Mix the butter until it is creamy. Add sugar and egg.\n\n[image:2]Mix the flour with
the baking powder and mix it in. Separate a third of the dough and add the cocoa powder to
it.\n\n[image:4]Spread the light dough on a buttered baking sheet. Put the dark dough on top.\n\n[image:4]Use
a fork to make a wavy pattern.\n\n[image:6]Spread the dried cherries on top of the
dough.\n\n[timer:00:30:00,Bake]Bake for 30 minutes at [temperature:200C].\n\n[image:7]Use the milk, sugar and
pudding to cook vanilla pudding and let it cool down while stirring it frequently. Slowly add spoonfuls of
the butter, which should be at room temperature.\n\n[image:8]Spread the butter cream on the cooled
cake.\n\n[image:9]Melt the chocolate frosting in a hot water bath and sprinkle it on top.
Serves=10
Spiciness=15
Diets=10
DefaultImage=0
Images=images/donauwellen_final.jpg;images/donauwellen0.jpg;images/donauwellen1.jpg;images/donauwellen2.jpg;images/donauwellen3.jpg;images/donauwellen4.jpg;images/donauwellen5.jpg;images/donauwellen6.jpg;images/donauwellen7.jpg;images/donauwellen8.jpg;
Created=2017-1-2 16:56:44
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:7:39
[R_Gingered_Carrot_Soup_by_mwleeds]
Name=Gingered Carrot Soup
@@ -162,14 +162,14 @@ Category=cake
PrepTime=15 to 30 minutes
CookTime=30 to 45 minutes
Ingredients=170 g Caster sugar \n3 Egg yolks \n1 Egg \n170
g Cake flour \n1 tsp Vanilla baking powder \n1 Zest of 1 lemon (organic)
\n150 g Butter, melted \n50 g Slivered almonds, toasted \n1 Vanilla
powdered sugar, for dusting
-Instructions=[image:0]Preheat oven to [temperature:180C]. Line a 9-inch round cake pan with parchment paper
and grease well.\n\n[image:0]Combine eggs and sugar in a mixing bowl. Beat (using a hand mixer) until light
and fluffy.\n\n[image:0]Into the mixture, add half of the flour and give it a little mix. Add the rest of the
flour, together with the baking powder and lemon zest. Mix until the batter is just combined. Don't overmix.
\n\n[image:0]Add the melted butter to the mixture. Using a spatula, stir to mix well.\n\n[image:0]Pour the
batter into a 9-inch round baking pan. Sprinkle the almonds on top making sure to cover the surface
evenly.\n\n[timer:00:25:00]Bake for 25-30 minutes or until a cake tester inserted into the center cake comes
out clean. The cake should have a nice golden colour.\n\n[image:0]Let rest in the pan for 10 minutes, then
invert onto a cooling rack to cool completely.\n\n[image:0]Before serving, dust the top generously with
vanilla powdered sugar.
+Instructions=[image:0]Preheat oven to [temperature:180C]. Line a 9-inch round cake pan with parchment paper
and grease well.\n\n[image:0]Combine eggs and sugar in a mixing bowl. Beat (using a hand mixer) until light
and fluffy.\n\n[image:0]Into the mixture, add half of the flour and give it a little mix. Add the rest of the
flour, together with the baking powder and lemon zest. Mix until the batter is just combined. Don't overmix.
\n\n[image:0]Add the melted butter to the mixture. Using a spatula, stir to mix well.\n\n[image:0]Pour the
batter into a 9-inch round baking pan. Sprinkle the almonds on top making sure to cover the surface
evenly.\n\n[timer:00:25:00,Bake]Bake for 25-30 minutes or until a cake tester inserted into the center cake
comes out clean. The cake should have a nice golden colour.\n\n[image:0]Let rest in the pan for 10 minutes,
then invert onto a cooling rack to cool completely.\n\n[image:0]Before serving, dust the top generously with
vanilla powdered sugar
.
Serves=6
-Spiciness=0
+Spiciness=15
Diets=0
DefaultImage=0
Images=images/mantovana.jpg;
Created=2017-2-16 4:18:29
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:16:25
[R_Non-knead_buns_by_tigert]
Name=Non-knead buns
@@ -212,21 +212,21 @@ Modified=2017-2-25 3:44:4
[R_Pineapple_Upside_Down_Cake_with_Hot_Buttered_Rum_Sauce_by_aday]
Name=Pineapple Upside Down Cake with Hot Buttered Rum Sauce
Author=aday
-Description=This is a delicious, boozy update on a classic cake. The combination of rum and pineapple gives
it a distinctively Caribbean flavour.
+Description=This is a delicious, boozy update on a classic cake. The combination of rum and pineapple gives
it a distinctively Caribbean flavor.
Cuisine=
Season=
Category=cake
PrepTime=15 to 30 minutes
CookTime=30 to 45 minutes
Ingredients=2 tbsp Unsalted butter Sauce\n120 ml Dark Jamaican rum Sauce\n100 g
Light muscovado sugar Sauce\n120 ml Double cream Sauce\n125 g Golden caster sugar
Cake\n150 g Plain flour Cake\n2 tsp Baking powder Cake\n1 tsp Vanilla Extract
Cake\n3 tbsp Dark Jamaican rum Cake\n1 Lemon Cake\n2 Large eggs Cake\n75
ml Semi-skimmed milk Cake\n430 g Tinned pineapple rings Cake\n50 g
Unsalted butter Cake
-Instructions=Preheat the oven to [temperature:175C] (gas mark 4).\n\nGrease a round 20 cm cake tin.\n\nLine
the bottom of the tin with as many whole pineapple rings as will fit. Cut the remaining rings in half and use
them to line the sides of the tin.\n\nCrack the eggs into a bowl and add the caster sugar. Whisk until pale
and light (an electric whisk is good for this, but not essential).\n\nIn a different bowl, combine the flour
and baking powder, and then sift into the egg and sugar mixture, mixing as you go.\n\nMelt the butter and
combine with the milk, rum and vanilla extract. Zest half the lemon and add.\n\nMix the wet mixture into the
rest of the ingredients.\n\n[timer:00:40:00]Poor the cake mixture into the cake tin and bake for around 40
minutes, until the top is light brown and an inserted skewer comes out clean.\n\n[timer:00:05:00]Leave the
cake to cool for 5 minutes, then turn out on to a rack to cool completely.\n\nWhen it's time to eat, make the
sauce: combine
the muscovado sugar and cream in a saucepan and heat until the sugar has dissolved. Add the rum and simmer
until it has thickened a little, then add the butter and let it melt into the sauce.\n\nPour the hot sauce
over the cake and serve.
+Instructions=Preheat the oven to [temperature:175C] (gas mark 4).\n\nGrease a round 20 cm cake tin.\n\nLine
the bottom of the tin with as many whole pineapple rings as will fit. Cut the remaining rings in half and use
them to line the sides of the tin.\n\nCrack the eggs into a bowl and add the caster sugar. Whisk until pale
and light (an electric whisk is good for this, but not essential).\n\nIn a different bowl, combine the flour
and baking powder, and then sift into the egg and sugar mixture, mixing as you go.\n\nMelt the butter and
combine with the milk, rum and vanilla extract. Zest half the lemon and add.\n\nMix the wet mixture into the
rest of the ingredients.\n\n[timer:00:40:00,Bake]Poor the cake mixture into the cake tin and bake for around
40 minutes, until the top is light brown and an inserted skewer comes out
clean.\n\n[timer:00:05:00,Cool]Leave the cake to cool for 5 minutes, then turn out on to a rack to cool
completely.\n\nWhen it's time to eat, make the sauce
: combine the muscovado sugar and cream in a saucepan and heat until the sugar has dissolved. Add the rum
and simmer until it has thickened a little, then add the butter and let it melt into the sauce.\n\nPour the
hot sauce over the cake and serve.
Serves=6
-Spiciness=0
+Spiciness=15
Diets=8
DefaultImage=0
Images=images/pineapple_upside_down.jpg;
Created=2017-1-16 13:45:25
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:12:22
[R_Pizzaburger_by_erusan]
Name=Pizzaburger
@@ -276,14 +276,14 @@ Category=entree
PrepTime=More than an hour
CookTime=30 to 45 minutes
Ingredients=200 g Flour Dough\n50 g Butter Dough\n1 tsp Salt
Dough\n4 tbsp Water Dough\n1 dl Yoghurt Dough\n200 g Beetroot
Contents\n200 g Kale Contents\n200 g Carrot Contents\n1 Red onion
Contents\n4 Egg Contents\n150 g Cheese Contents\n3 dl Yoghurt Contents\n
Salt Contents\n Pepper Contents\n Linseeds Contents
-Instructions=[image:12]Turn on the oven at [temperature:200C].\n\n[image:2]Pour flour on the table, add
salt. Divide the butter into small pieces and add water.\n\n[image:3]Use the butter, water and yoghurt to
work it all into a dough.\n\n[image:4]Find a pie form.\n\n[image:5]Takes pieces of the dough and start
filling the pie form, until the whole form is full.\n\n[image:6]Find a fork and punch holes in the
bottom.\n\n[timer:00:15:00]Pre-bake the dough for 15 minutes in the oven.\n\n[image:7]Peel and chop the
vegetables. Beetroots color a lot, so be careful. Do them last.\n\n[image:8]Mix eggs, cheese, yoghurt, salt
and pepper in a bowl.\n\n[image:9]Add beetroot, kale and lastly carrot to the pie.\n\n[image:10]Pour the
contents of the bowl over the vegetables so all of the pie is covered.\n\n[image:11]Decorate with extra
cheese and linseeds for extra sazz.\n\n[timer:00:35:00]Bake the pie in the oven for 35
minutes.\n\n[image:1]Enjoy!
+Instructions=[image:12]Turn on the oven at [temperature:200C].\n\n[image:2]Pour flour on the table, add
salt. Divide the butter into small pieces and add water.\n\n[image:3]Use the butter, water and yoghurt to
work it all into a dough.\n\n[image:4]Find a pie form.\n\n[image:5]Takes pieces of the dough and start
filling the pie form, until the whole form is full.\n\n[image:6]Find a fork and punch holes in the
bottom.\n\n[timer:00:15:00,Pre-bake]Pre-bake the dough for 15 minutes in the oven.\n\n[image:7]Peel and chop
the vegetables. Beetroots color a lot, so be careful. Do them last.\n\n[image:8]Mix eggs, cheese, yoghurt,
salt and pepper in a bowl.\n\n[image:9]Add beetroot, kale and lastly carrot to the pie.\n\n[image:10]Pour the
contents of the bowl over the vegetables so all of the pie is covered.\n\n[image:11]Decorate with extra
cheese and linseeds for extra sazz.\n\n[timer:00:35:00,Bake]Bake the pie in the oven for 35
minutes.\n\n[image:1]Enjoy!
Serves=4
-Spiciness=0
+Spiciness=15
Diets=10
DefaultImage=0
Images=images/rootspie1.jpg;images/rootspie2.jpg;images/rootspie3.jpg;images/rootspie4.jpg;images/rootspie5.jpg;images/rootspie6.jpg;images/rootspie7.jpg;images/rootspie8.jpg;images/rootspie9.jpg;images/rootspie10.jpg;images/rootspie11.jpg;images/rootspie12.jpg;images/rootspie13.jpg;
Created=2017-2-13 22:51:49
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:4:0
[R_Rosemary_Scalloped_Potatoes_by_erusan]
Name=Rosemary Scalloped Potatoes
@@ -326,21 +326,21 @@ Modified=2017-2-25 3:44:4
[R_Savoury_cakes_by_afranke]
Name=Savoury cakes
Author=afranke
-Description=This savoury cakes can be served as appetizers or as main course. There are several variations
that you can bake with the same base depending on your mood and tastes. Quite common at French parties.
+Description=These savory cakes can be served as appetizers or as main course. There are several variations
that you can bake with the same base depending on your mood and tastes. Quite common at French parties.
Cuisine=french
Season=
Category=entree
PrepTime=Less than 15 minutes
CookTime=30 to 45 minutes
Ingredients=100 g Lardons Cake aux lardons\n50 g Green olive Cake aux lardons\n150
g grated French emmental Cake aux lardons\n1 tsp Thyme Cake aux lardons\n200 g
Flour Batter\n1 sachet levure Batter\n4 Egg Batter\n125 g
Butter Batter\n150 g Tuna fish Cake au thon et à la tomate\n2 Tomato Cake au thon
et à la tomate\n150 g Goat cheese Cake chèvre-épinards\n300 g Spinach Cake
chèvre-épinards\n100 g Chorizo Cake noix-chorizo\n80 g Nut Cake noix-chorizo\n150 g
grated French emmental Cake noix-chorizo\n100 g Ham Cake jambon-champignons\n100 g
Button mushroom Cake jambon-champignons\n150 g grated French emmental Cake jambon-champignons
-Instructions=Prepare the batter: melt butter in a large bowl, then mix with the eggs, flour and yeast in a
bowl.\n\nAdd the ingredients matching the variation you chose, preferably sliced or diced to turn them into
small bits, and mix again. Try coming up with your own variations!\n\nPour the batter in a loaf
tin.\n\n[timer:00:40:00]Put in the oven at [temperature:180C] for 40 minutes.\n\n[image:1]Serve cold, cut in
slices or cubes that people will get with a toothpick.
+Instructions=Prepare the batter: melt butter in a large bowl, then mix with the eggs, flour and yeast in a
bowl.\n\nAdd the ingredients matching the variation you chose, preferably sliced or diced to turn them into
small bits, and mix again. Try coming up with your own variations!\n\nPour the batter in a loaf
tin.\n\n[timer:00:40:00,Bake]Put in the oven at [temperature:180C] for 40 minutes.\n\n[image:1]Serve cold,
cut in slices or cubes that people will get with a toothpick.
Serves=6
-Spiciness=0
+Spiciness=15
Diets=0
DefaultImage=0
Images=images/cake_aux_lardons.jpg;images/cake_aux_lardons2.jpg;
Created=2017-1-15 16:12:39
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:10:53
[R_Spanish_Omelet_by_adria]
Name=Spanish Omelet
@@ -389,15 +389,15 @@ Season=
Category=breakfast
PrepTime=Less than 15 minutes
CookTime=Less than 15 minutes
-Ingredients=1 pkg mori-nu organic silken tofu (firm) \n1 medium Onion \n1 pkg
mixed frozen bell peppers \n1 tbsp Soy sauce (tamari) \n2 tbsp Nutritional yeast
\n1 tsp Garlic powder \n1 tsp Onion powder \n1 tsp Dry or fresh cilantro
\n1/2 tsp Turmeric ground \n1/2 tbsp Earth Balance vegan buttery stick
-Instructions=[image:0]Chop the onion. Open up the tofu package and slice it up, then crumble with your
hands.\n\n[timer:00:03:00]Sautee the onion, tofu, and peppers for 3-5 minutes using the vegan
butter.\n\n[timer:00:05:00]Turn heat down to medium and add the rest of the ingredients – cook for 5-7
minutes more.
+Ingredients=1 pkg mori-nu organic silken tofu (firm) \n1 medium Onion \n1 pkg
mixed frozen bell peppers \n1 tbsp Soy sauce (tamari) \n2 tbsp Nutritional yeast
\n1 tsp Garlic powder \n1 tsp Onion powder \n1 tsp Dry or fresh cilantro
\n½ tsp Turmeric ground \n½ tbsp Earth Balance vegan buttery stick
+Instructions=[image:0]Chop the onion. Open up the tofu package and slice it up, then crumble with your
hands.\n\n[timer:00:03:00,Sautee]Sautee the onion, tofu, and peppers for 3-5 minutes using the vegan
butter.\n\n[timer:00:05:00,Cook]Turn heat down to medium and add the rest of the ingredients – cook for 5-7
minutes more.
Serves=4
-Spiciness=0
+Spiciness=15
Diets=4
DefaultImage=0
Images=images/tofuscramble.jpg;
Created=2016-12-6 15:6:8
-Modified=2017-2-25 3:44:4
+Modified=2017-2-25 4:6:48
[R_Traditional_South_Indian_Tomato_Chicken_Curry_Fast_Version_by_erusan]
Name=Traditional South Indian Tomato Chicken Curry, Fast Version
[
Date Prev][
Date Next] [
Thread Prev][
Thread Next]
[
Thread Index]
[
Date Index]
[
Author Index]
